Squabs In Grape Sauce Food

SQUABS IN GRAPE SAUCE

Steps:

• Heat butter in cast iron skillet, and brown squabs on all sides. Remove squabs to a platter.
• Pour off butter and deglaze skillet by taking it off the flame, adding Madeira and scraping fond from skillet's sides and bottom. Add game stock, thyme, basil, parsley and bay leaf. Simmer 5 minutes, uncovered.
• Wash grapes and put them and squabs into the skillet. Cover and cook over medium heat 20 minutes. Remove birds to warm serving platter. Pour remaining juices and liquids into strainer. Put the strained liquid into a sauce pan, adding sugar and salt. Boil until liquid is reduced to two-thirds or half its volume, about 10 to 15 minutes, and has become glistening and thick. Pour sauce around bird.

SQUAB WITH GRAPES

Steps:

• In a large pot over medium-high heat, heat the olive oil and saute the carrots, onions, shallots, and garlic until softened but not colored, 1 to 2 minutes. Add the remaining marinade ingredients and bring to a boil. Cook 3 minutes; let cool to room temperature. Bone the squab and cut down either side of the backbone; lift out the bone. Crack the cartilage in the breast and flatten the squabs. Pour the marinade in a large deep baking dish or large zipper plastic bags and add the squab; turn to coat all sides. Marinate in the refrigerator overnight. Lift the squabs from the marinade and drain. Melt the butter and swirl in the olive oil in a large saute pan or skillet over medium heat. Add the squabs, skin-side down. Saute 1 to 2 minutes, until browned; turn and brown on the other side. Season with salt and pepper and add a few tablespoons of marinade to the pan. Cook 4 - 5 minutes total, basting the squabs continually with the pan juices as they cook. Turn again twice during the cooking process. Drain off any grease. Pour the marinade through a strainer into the pan and continue to cook, basting with the marinade, until the liquid is reduced by half. Remove the squabs and set aside; keep warm. The squabs should still be pink inside. Increase the heat to medium-high and reduce the juices by half again. Lower the heat to medium-low. Lift the pan from the heat and stir in the creme fraiche. Whisk to blend with the pan juices, then add the peeled grapes. Return to the stove and warm through, 1 to 2 minutes. To serve: Place a squab, skin-side up, in the center of each serving plate. Surround each with 12 grapes. Spoon sauce over the grapes and around the squabs.

SQUAB WITH MUSHROOMS AND PEARS

Steps:

• Heat oven to 450 degrees. Mix together bacon, pear and mushrooms. Season with salt and pepper.
• Rinse and dry squabs. Rub with butter. Stuff cavity of each with 3 sprigs thyme, 3 sage leaves and a clove of garlic. Place in baking dish and roast for 5 minutes. Reduce heat to 400 degrees and roast 10 minutes more. Remove from oven. Wrap each squab in foil to keep warm.
• Stir wine into baking dish, scraping the bottom. Spread the mushroom mixture into the baking dish and cook for 20 minutes. Stir in stock. Increase oven temperature to 475 degrees. Unwrap squabs and place them on top of the mushroom mixture. Return the baking dish to the oven for 5 minutes.
• Remove squabs to a cutting board. Spread mushroom mixture, including any juices in the pan, on a warm serving platter. Using poultry or kitchen shears, or a sharp heavy knife, cut the squabs in quarters. Arrange on the platter and garnish with thyme sprigs.